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Hi everyone!! As we gear up for Thanksgiving here is a super easy recipe to take to your Thanksgiving gathering. It’s my recipe for blueberry crumble cheesecake bars. This is a hybrid dessert recipe that combines a fresh crumbly blueberry cobbler recipe and a sweet and creamy cheesecake bar recipe.
Let’s Break It Down
- How To Cut In The Butter To This Blueberry Cobbler Cheesecake Bars
- Mini Blueberry Cobbler Cheesecake and Regular Size Cheesecake
- Keto Blueberry Crumble/ Cobbler Cheesecake Bars
- Vegan Blueberry Cobbler Cheesecake Bars
- Lemon Zest And Lemon Juice
- What Berries Do I Use in These Blueberry Cobbler Cheesecake Bars
- The Crust for These Blueberry crumble Cheesecake Bars
- What to Serve With These Blueberry Crumble Cheesecake Bars
How To Cut In The Butter To This Blueberry Cobbler Cheesecake Bars
There are so many ways to cut in the butter, it just depends on your preference. But for each method you want frozen butter. This will give you that crumbly texture that you are looking for.
I like to cut the frozen butter into cubes and toss those into my mixing bowl with my dry ingredients and then massage it into the dry ingredients until I get pea sized morsels of butter.
Another thing that you can do is use a grater to grate the butter into the dry ingredients. That way all you have to do is stir the butter and the dry ingredients together to incorporate.
If you do not like getting your hands messy and you don’t like grating there is one more method of how to cut in butter. That is a pastry cutter.
This is a tool that is used by grabbing the handle and pressing it down into the butter, thins cutting it like a knife would.
Mini Blueberry Cobbler Cheesecake and Regular Size Cheesecake
This recipe is perfect for any application that you want. Mini cheesecakes are a wonderful option for a party when you don’t want a slice of cake. Just take this same recipe, not adjusted at all and make it the same way but in individual cheesecakes.
You can also make a traditional cheesecake with this as well. Just do not do anything to the recipe if you want to make a 6 inch cheesecake but double everything if you want to make a 9 inch.
Blueberry cheesecake bars however like we are making today are baked in a 8×8 inch prepared pan. You can use a 9×9, the overall product will just be thinner.
Keto Blueberry Crumble/ Cobbler Cheesecake Bars
To make this blueberry crumble cheesecake keto, you just have to make a couple alterations.
if you don’t know, keto is a diet that greatly restricts carbohydrates.
First, the all purpose flour has to be replaced with almond flour.
Then the sugar should be replaced with some sort of artificial sweetener like ethrytol.
Cheesecake is actually one of the best desserts to have because cream cheese is keto.
Vegan Blueberry Cobbler Cheesecake Bars
To make this recipe vegan, it’s pretty simple and you have options.
To make a vegan cheesecake, you can use tofu, vegan cream cheese, or soaked cashews.
Then for the greek yogurt or sour cream, just use a vegan greek yogurt like almond or coconut great yogurt.
Then you need to use a vegan butter in the cobbler part.
In a cheesecake mixture or cream cheese mixture, the eggs are kind of important in that they don’t just bind the ingrediants together, they are the base and the bulk of the cake. So a product called “vegan egg replacer” is needed.
Of course the fresh blueberries, all purpose flour,granulated sugar ,baking powder, vanilla extract and salt and all vegan so you are good to go with that.
Lemon Zest And Lemon Juice
In the cooking world, salt brings out flavor and brightens the whole dish up. In the baking world, lemon juice and lemon zest does that job. Use a Citrus Juicer and Microplane for this.
To use a microplane,take your washed and dried lemon and move it back and forth on the top of the microplane grater at a fast pace to grate all of the zest of the yellow part off of the lemon. Do not grate the white part. That part’s bitter.
To use the citrus juicer, just simply cut the lemon in half and insert half of the lemon upside down into the juicer so that the cut side faces the hole side of the juicer. Press the two handles together.
What Berries Do I Use in These Blueberry Cobbler Cheesecake Bars
In this recipe, it is totally fine to use fresh or frozen blueberries. Now, I know fruit is expensive these days so if you need to mix in some other fresh berries to bulk up the quantity of the juicy blueberries, go for it. Might i suggest blackberries.
The Crust for These Blueberry crumble Cheesecake Bars
When I was making this recipe, one of the decisions I had to make is do I make a traditional graham cracker crust or do I make the crust out blueberry cobbler crust?
I wanted this to be a true hybrid between blueberry crumble and cheesecake bars. So, cobbler crust it is.
But you can 100% use traditional crust if you would like. Just bash some graham crackers up into graham cracker crumbsin a bag or food processor than adding melted butter. I also have a whole page full of recipes.
What to Serve With These Blueberry Crumble Cheesecake Bars
The best thing to serve with these cheesecake bars is ice cream. Also I would sprinkle these with powdered sugar.
If there are any question, please let me know but and that’s pretty much it! That’s how to make Blueberry Crumble Cheesecake Bars. Thank you so much for joining me today.
These are tons of other fall festive recipes to try out on this blog as well like these sliced caramel apples. There are a lot more recipes on my main menu as well. Just go to the search bar and type in “Thanksgiving” or “Fall”. You are sure to find something you love.
Leave me a comment for any questions that you might have or any suggestions for anything you want to see next.
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Blueberry Cobbler Cheesecake Bars
Crumbly and buttery blueberry cobbler crust with a layor of creamy cheesecake sandwiched in between.
Ingredients
Blueberry Cobbler Crust
- 1 3/4 Cup of Flour
- 1 Stick of Frozen Unsalted Butter
- 1/2 Tsp of Baking Soda
- 1/2 Cup of Granulated Sugar
- 1/4 of a Tsp of Salt
- 1 Large Egg Yolk
- 1/2 of a Tsp of Vanilla Extract
Cheesecake Filling
- 1 1/2 Blocks of Cream Cheese
- 1/3 of a Cup of Granulated Sugar
- 2 Tbsps + 2 Tsp of Greek Yogurt
- 2 Large Eggs
- 3/4 of a Tsp of Vanilla Extract
- 1/4 of a Tsp of Salt
Instructions
Blueberry Cobbler Crust
- Put together all of the dry ingredients in a large bowl.
- Cut the stick of butter into small one inch cubes and add it into the dry ingredients.
- Use clean hands to massage the butter into the dry ingredients until the butter pieces are the size of peas.
- Add the egg yolk and mix until incorperated.
- Add 3/4 of this crust into the bottem of a prepared 8x8 inch baking pan. Press it into an even layer.
- Bake for 10 minutes at 350•.
Cheesecake Layer
- Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment or regular mixing bowl if you are using a handheld mixer. Beat on medium speed for approximately 5-10 minutes until the cream cheese is smooth. Scrape down the sides and the bottom of the bowl.
- Add the sugar and the vanilla extract and beat for another 3 minutes. Scrape down the sides and the bottom of the bowl.
- Add the greek yogurt and beat until well incorporated. Scrape down the sides of the bottom of the bowl.
- Lastly, add the eggs one at a time, beating on low speed in between each addition just until incorporated. Scrape down the sides and the bottom of the bowl one last time.
- Add this batter on top of the cooled and baked crust. Bake at 350• for 10 minutes.
Finishing Off The Bars
- Take the bars out of the oven.
- Add the blueberries in an even layor.
- Scatter the remaining crust on top.
- Bake at 350• for 30 minutes.
- When the bars are completely cool, cover this and put it into the fridge for 1 hour.
- Cut into bars and serve.
Notes
I passed my cheesecake batter through a sieve to make sure it was as smooth as it could be.
These are so many ways to incorperate the butter into the crust. You could do what I do and cut the frozen butter into cubes and massage it into the dry ingredients with your fingers until you get pea size peices of butter. You can use a pastry cutter to do the same thing. Or you could grate the butter in and then mix it with the dry ingrediants. It's totally up to you.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.